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Cracked Black Pepper Fettuccine Carbonara
Cracked Black Pepper Fettuccine Carbonara
Servings: 2 | Prep: 10 mins | Cook: 10 mins
Treat yourself to this Fettuccine Carbonara recipe for a smooth and creamy weeknight dinner.
Ingredients
1 Pack (9 oz.)
Nuovo Pasta Long Cut Black Pepper Fettuccine
1 Tbsp Olive oil
¼ Cup Pancetta, diced (traditionally made with
guanciale
, cured pork jowl, but use pancetta or uncured bacon if guanciale is not available)
4 Egg yolks
¼ Cup Pecorino Romano, grated
½ Tsp Cracked black pepper (or to taste)
1 Tbsp Fresh Italian parsley, chopped
Directions
Place oil and pancetta in a large sauté pan (11”) and cook over medium-low heat until just golden.
Set aside but keep warm. In a bowl use a whisk to vigorously mix the egg yolks with the Pecorino cheese and cracked black pepper.
Cook pasta separately in lightly salted boiling water according to package directions.
Drain pasta (reserving ¼ cup of hot pasta water) and transfer it while still hot to the pan with the pancetta.
Stir well and then add the egg mixture along with a little of the reserved hot pasta water, mixing thoroughly.
Add pasta water only
1 Tbsp
at a time—just enough to obtain a creamy consistency. Sprinkle with parsley.
Product Used
Cracked Black Pepper Fettuccine
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